Buffalo Cauliflower

I know this is a strange idea...but it works!  This winter we got into a bad habit of getting pizza and wings...almost every Friday and it HAD to stop!  I found this recipe on Pinterest and loved that it was a lighter dish and also vegan. We loved this, it is a perfect accompaniment to homemade pizza night.  This is a little more intense as far as prep, but it comes together pretty quickly and it is worth it!  I love that the coating is more of a batter and reminds me of the breading on fried mushrooms.

Buffalo Cauliflower
recipe barely modified from The Curvy Carrot

1 medium head cauliflower, rinsed
1 c. milk of your choice
1 c. all purpose flour
1 tsp. vinegar
2 tsp. granulated garlic
1/2 tsp. sea salt
1 c. buffalo sauce
Blue Cheese or Ranch dressing for serving (make your own!)

Preheat the oven to 450. Line a cookie sheet with foil and lay a wire rack over it.  I use a wire cooling rack. (You can grease the cookie sheet generously and lay the battered cauliflower directly on the sheet but it tends to stick.) Chop the cauliflower into chunks.  In a medium bowl whisk together the milk, flour, vinegar, garlic and sea salt.  Gently toss or dip the cauliflower chunks into the batter and transfer to the wire rack or greased cookie sheet.  Bake 15-18 minutes, until just starting to brown and crisp.  Remove from the oven and toss with the bufffalo sauce, returning to the foil lined cookie sheet. (No need to use the rack this time.) Bake another 5-8 minutes. Serve with ranch or blue cheese dressing.

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